Middle Eastern
Roasted Cauliflower with Tahini
Charred cauliflower florets drizzled with lemony tahini and pomegranate seeds.
Time
30m
Cost
$2.10
per serving
Servings
4
Diet
vegan
Ingredients
4
- Cauliflower1 head
- Tahini1/3 cup
- Lemon1
- Pomegranate1/2 cup
- Parsley1/4 cup
Instructions
- 1
Toss florets in oil, salt; roast at 450°F for 25 minutes.
- 2
Whisk tahini with lemon and water to drizzle consistency.
- 3
Plate cauliflower; drizzle tahini, scatter pomegranate and parsley.
Tutor's tips
- •A pinch of sumac makes it sing.
